Instructions:-------------1. Remove the stems, but not the seedes, from the chilies. Slice thechiles crosswise into pieces 1/8" thick. Place the sliced chiles andvinegar in a small serving bowl. Let it stand for at least 15 minutes.

2. Grill the beef to the desired doneness, preferably over charcoal.Slice it across the grain into strips 1/8" thick and 1 to 2 inches long.Put these in a large ceramic bowl.

3. Peel the red onion, remove the root portion, and slice the onionvertically into thin strips. Slice the green onion diagonally into thinpieces. Add both types of onion to the beef.

* Use small hot chilies about 3 to 4 inches long. Roast whole chilliestems and all, in a dry wok or skillet until the color changes to darkred or brown depending on the chilies used. Be careful not to let themburn. When the chilies have cooled, remove the stems and seeds. Placethe chilies in a food processor or blender and grind using short pulses.Pre-ground chilies are also commercially available, but often lack the"bite" of home ground ones and may be more expensive.

** Place uncooked rice in a dry wok or skillet and heat over moderateheat until deep golden brown,s tirring frequently to keep from burningand to allow it to develop a uniform color. Watch the rice carefullyafter it begins to change colorand stir constantly because it can burneasily at this stage. When it is auniform deep golden color, removefrom heat and allow to cool to room temperature. Grind it to a finepowder in a blender or a spice grinder. This can be made in advance andkept in quantity so that there is always a supply on hand, but it isalso easy to make up while preparing the dish.

Instructions:-------------COVER TAMARIND WITH 3/4 CUP hot water. Crush and break up pulp with afork and let it stand for 20 minutes. Pour mixture through a strainerand press it through. Collect 1/2 cup tamarind liquid. Pour oil into awok or deep saucepan to a depth of about 2-inches. Heat oil to 375F.In a large paper bag pull rice stick noodles apart into small batches.Add 1 batch to the oil. If the temperature is correct, noodles shouldpuff up within seconds. Remove with a slotted spoon or strainer anddrain on paper towel. Repeat with remaining noodles. If you are makingthe Crispy Egg Lace, prepare it at this time (See below). When the ricestick noodles and egg lace are done, pour off all but 2 tablespoons ofoil from wok. Reheat wok and oil over medium-high heat. When hot, addshrimp and chicken; stir-fry for 1 minute or until shrimp are brightorange and chicken is white. Remove and set aside. Add shallots,garlic, minced chiles and half the lime zest to the hot wok; stir-fryuntil soft, but not browned (about 1 minute). Add tomato paste andsugar. Cook, stirring constantly, until sugar becomes a dark crimsonred with a sticky consistency. It should pull away from the wok into athick mass. This is just short of the caramelized state (about 3 to 4minutes). Be careful not to burn the mixture. Immediately add thereserved tamarind liquid and fish sauce, reduce to low heat and simmertogether for 1 minute. Add lime juice, reserved chicken-shrimp mixture,green onion and remaining lime zest; toss just enough to heat through.Remove from heat. Add 1/3 of fried rice stick noodles to the sauce.Gently crush noodles and toss with sauce to coat. Repeat with anotherthird of noodles. Add last third of noodles only if there is enoughsauce to coat. Toss in the coriander leaves. Mound noodles on aplatter, Crispy Egg Lace (broken into smaller pieces) and bean sprouts.

Procedure

Heat the oil in a wok (if available, otherwise a large frying pan).Add the garlic and onions (if using) and stir-fry until browned.Add the curry and tandoori pastes and mix well, adding a little water.Add the cooked chicken tikka and stir-fry for two minutes to heat through.Add the tomatoes, vinegar, tomato paste and chillies and simmer for five minutes.Add more water if required.Add the cream, garam masala and chopped cilantro and simmer for a few minutes.Garnish with fresh coriander and serve with Naan bread, rice coloured yellow with turmeric, onion bahjis and/or a good glass of white wine.

In a small heavy saucepan simmer the onion, the vinegar, the water, and the ground coriander until the liquid is reduced to about 1 tablespoon and whisk in the butter, 1 piece at a time, lifting the pan from the heat occasionally to let the mixture cool adding each new piece of butter before the previous one has melted completely. (The sauce should not get hot enough to liquefy. It should be the consistency of thin hollandaise.) Season the sauce with salt and pepper, transfer it to a bowl set in a larger bowl of warm water, and keep it warm.

Brush the scallops with the oil, heat a ridged grill pan over high heat until it is hot and just begins to smoke, and in it grill the scallops, for 5 minutes on each side, or until they are cooked through. Whisk the fresh coriander into the butter sauce, spoon the sauce onto 2 plates, and arrange the scallops on it.

Wash and dry chicken. Mix together soy sauce, garlic, ginger,salt, sugar, five-spice and green onions. Rub into chicken, inside and out. Marinate for 1 hour. Place on a shallow roasting pan, breast down, and roast at 350 degree for 30 minutes.Turn chicken over and roast for another 15 minutes. Cool and shred for salad.Mix shredded chicken(you may use skin too if you wish) with the hot mustard and sesame seeds, set aside. Shred lettuce as fine as you like, mix with finely shredded green onions. Remove the stems from the coriander leaving leaves whole. Deep fry rice sticks(rice sticks are packaged in layers like shredded wheat)in at least 3" of peanut oil, they will puff up to 4 or 5 times the original size. Be sure to have tongs and LOTS of newspaper to drain them on(these can be done ahead of time but are very fragile)Fry them 1 layer at a time.IF top layer doesn't seem to puff be sure and turn over in oil. Mix together in LARGE bowl, lettuce, green onions, coriander, rice sticks, and peanuts. Add salt to taste. Toss salad with 1tsp sesame oil and 2Tbsp Hoisin sauce(you may need a little bit more hoisin). Serve with a nice white wine.

This salad travels well if you don't add the rice sticks and sesame oil/hoisin sauce till the last minute.

1. In a large skillet over low heat, melt the butter. When it begins to foam, add the garlic, tomatoes, coriander, sherry, and shrimp, and cook, stirring, 4 to 5 minutes.

2. To prepare the sauce, in a saucepan over low heat, melt the butter. When it begins to foam, add the flour and cook, stirring, until wellblended but not brown, 2 minutes. Raise the heat to medium, whisk in the stock and milk, and coo, whisking, until the mixture comes to a boil. Add the salt, pepper, Tabasco, and Worcestershire.

3. Add the sauce to the shrimp, stir to blend, and cook over low heat for 3 to 4 minutes. Remove to a heated serving platter and serve hot with white rice.

Procedure

Grind half of the green chillies to a paste and mix it well with the ginger and garlic pastes.

Make cuts on the chicken pieces, rub this mixture on to them well and marinate for about an hour at least.

Roast coconut shavings in a little hot oil till light brown. Cool and grind along with half the onions to a paste.

Heat oil in a heavy-bottomed pan and saute the onions on medium level for about 2 minute(s) or till they are light brown in color.

Add the remaining chopped green chillies, spice powders and fry for a few seconds. Add the marinated chicken pieces and fry on medium level for about 3 minutes or till they are lightly browned.

Add the paste, salt and mix well. Add water according to the desired level of consistency and bring to a boil. Cover and cook on low level for about 25 minute(s) or till the chicken pieces are tender and fully cooked.

Procedure

Take a thick based frying pan, and pour into it enough vegetable oil to cover the base, with a little excess.

Now take the raw onions, and slice them into fairly thin slivers.

Heat the oil on a hot stove. When the oil is very hot, add the onions.

Turn the stove down to a low heat, so the onions are just gently frying.

After around 3 minutes they should be starting to caramelize.

Gradually turn up the heat and keep stirring the onions. You want them to brown quite heavily without burning them.

Add the white wine vinegar, it will sizzle, and after a while will evaporate, just keep stirring them.

Keep frying them for several more minutes, until they are very brown, but not burnt.

Now remove the onions from the pan into a bowl, taking care to let as much oil as possible drip back into the pan.

We should now have a bowl of nicely crisped fried onions.

Add the onions to a food blender. Add around 1 tablespoon of oil, and zap for around a minute until you have a fairly thick, dark brown sauce. This is the basic onion sauce from which vindaloo is made. Its also the onion sauce that gives the vindaloo the majority of its 'heat' taste, as it builds up as you eat the dish.

Coarsely chop the garlic cloves (and root ginger if you're using it).

De-seed the chilli peppers and chop in the same way.

Add the chopped garlic and chillies to the food processer.

Blend the garlic and chillis until you have a fairly grainy (but liquid) sauce. For this I used an attachment on my blender which is intended to grind coffee beans. It has a much smaller container and so there's less waste.

Add the turmeric, coriander powder and cinnamon to the sauce.

Stir it until it's well mixed, and set aside.

Gently crush the black peppercorns in a pestle and mortar. Once coarse, add the mustard seed and rock salt.

Bash the pestle and mortar, until all the spices form a nice coarse powder.

Pour a little oil into a saucepan.

Add the spiced garlic and chilli paste to the pan. It needs to be ever so slightly floating on oil, not touching the bottom of the pan.

When the sauce is bubbling quite hot, add the chopped chicken.

Keep stirring so the chicken absorbs the spice mix, until it is browned and mostly cooked.

Now add the onion sauce to the pan.

After stirring for 1 minutes, add a little water and stir for another 2 minutes.

Now turn the heat to quite low.

The sauce at this stage should be quite runny, and orange/tan in color. Remember a lot is going to evaporate off as it cooks.

At this stage you can add some vegetables. Personally I just like half a cup of frozen peas.

Place a lid over the pan, and cook for around 30-40 minutes. Keep checking and stirring the pan every 5 or 10 minutes to make sure it doesn't stick, or burn.

Towards the last 5 minutes of cooking time, boil 2 cups of pilau, or basmati rice in a pan.

The sauce will darken in color as it cooks. It should look something like this.

Now its ready to serve. Add the rice, and spoon the curry over the top.

Sprinkle the chopped coriander leaves over the curry, and serve immediately.

1. Add all of the ingredients except the chicken to a non-metalic mixing bowl and mix well. 2. Add the chicken and mix until fully coated. 3. Ideally, the chicken should now be left in a refrigerator to marinate for at least 24 hours. It may not be safe to leave chicken which has previously been frozen for longer than 24 hours, but fresh chicken should be left to marinate for 48 hours for best results. If you do not wish to leave the chicken to marinate, simply continue to the next step. 4. The chicken now needs to be cooked. For best results, place on skewers and cook in a tandoor or ceramic pot oven. The chicken can also be cooked on skewers under a medium grill for 5 minutes on each side or barbecued (cooking times depend on the temperature of the barbeque). Always ensure the chicken is cooked throughout before serving. 5. Serve with naan bread, with rice or use in a Chicken Tikka Masala.